You’re still doing the healthy thing, aren’t you? How’s that going for you? I will admit, I’m doing the healthy thing, too. Since I bake and eat desserts year ’round, I had to learn moderation a long time ago. And stick to it, too! I have a few rules that help me along.
One of my best rules is to either eat dessert or have a glass of wine, never both. And if possible, choose a fruit dessert. The fiber from the fruit fills you up, so you’ll feel as if you ate a big slice of chocolate cake. Trust me?
When I open the fridge door and see a bowl of these fresh berries marinating in balsamic vinegar and sugar, I’m inspired to put them on everything. I love them on top of yogurt for breakfast, and I can’t resist a scoop on top of vanilla frozen yogurt for dessert. Last week, I added a scoop to a spinach salad with crumbled goat cheese—breathtaking! These marinated berries will take you through breakfast, lunch, dinner and dessert, I tell ya.
There’s something addicting about sweet berries and a tangy balsamic. Give ’em a try!
Yield: 1 1/2 cups fruit
5 minPrep Time
5 minTotal Time
- 1 cup sliced fresh Driscoll's strawberries
- 1/2 cup fresh Driscoll's blackberries
- 1 tablespoon good quality balsamic vinegar
- 1 tablespoon sugar (coconut sugar and honey are great here)
- frozen vanilla yogurt, for serving
- Place the sliced strawberries and blackberries in a bowl big enough for mixing. Add the balsamic vinegar and sugar and stir to coat very well.
- Refrigerate the berry mixture for one hour, stir, and then serve. The berries can marinate overnight without adversely affecting the texture. However, they are best eaten within 24 hours.